📝 About This Recipe
These vibrant wraps are a refreshing, no-cook twist on the classic burrito, perfect for sweltering summer days or quick meal-prepped lunches. We swap the heavy, hot fillings for crisp, raw vegetables, a zesty lime-infused black bean mash, and a silky avocado crema that provides a luxurious mouthfeel. The result is a crunch-filled, nutrient-dense meal that celebrates the bright flavors of Mexican-inspired street food in a cooling, portable format.
🥗 Ingredients
The Base
- 4 pieces Large Flour Tortillas (burrito size, 10-12 inches)
- 1 can Canned Black Beans (15 oz, rinsed and thoroughly drained)
Avocado Crema & Seasoning
- 1 Ripe Avocado (pitted and peeled)
- 1/4 cup Greek Yogurt or Sour Cream (full fat for best flavor)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Smoked Paprika
- 1/2 teaspoon Kosher Salt (adjust to taste)
The Crunch (Vegetables)
- 1 Red Bell Pepper (seeded and thinly julienned)
- 1/2 cup English Cucumber (cut into thin matchsticks)
- 1/2 cup Shredded Carrots (store-bought or freshly grated)
- 1 cup Purple Cabbage (very thinly sliced or shredded)
- 1/2 cup Corn Kernels (fresh off the cob or thawed from frozen)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Pickled Jalapeños (finely chopped for heat)
The Finish
- 1/3 cup Cotija Cheese or Feta (crumbled)
- 2 tablespoons Pepitas (Pumpkin Seeds) (toasted for extra crunch)
👨🍳 Instructions
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1
Prepare the black bean base: In a medium bowl, combine the rinsed black beans, lime juice, cumin, smoked paprika, and a pinch of salt. Use a fork or potato masher to roughly smash about half of the beans—this creates a 'glue' that helps the burrito stay together while keeping some whole beans for texture.
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2
Make the Avocado Crema: In a small food processor or using a whisk and bowl, blend the ripe avocado, Greek yogurt (or sour cream), and a splash of lime juice until completely smooth and velvety. Season with salt to taste.
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3
Prep the vegetables: Ensure all vegetables (peppers, cucumber, carrots, cabbage) are sliced into uniform, thin matchsticks. This ensures every bite has a balanced distribution of flavors and makes the burrito easier to roll.
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4
Warm the tortillas slightly: Even though this is a cold dish, warming the tortillas for 10 seconds in a dry pan or microwave makes them pliable so they won't crack during the rolling process. Let them cool for a minute before filling.
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5
Lay one tortilla flat on a clean work surface. Spread about 2 tablespoons of the Avocado Crema in a rectangle across the center, leaving a 2-inch border on all sides.
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6
Spread a generous layer of the seasoned black bean mash over the crema. This serves as the foundation for your vegetables.
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7
Layer the vegetables: Start with a handful of shredded cabbage, followed by the bell peppers, cucumber, carrots, and corn. Stack them horizontally across the bean mash.
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8
Top the vegetable stack with a sprinkle of crumbled Cotija cheese, fresh cilantro, pickled jalapeños, and the toasted pepitas.
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9
To roll: Fold the left and right sides of the tortilla inward over the filling. While holding the sides down, pull the bottom edge of the tortilla up and over the filling.
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10
Tuck the bottom edge tightly under the filling and continue rolling upward until the burrito is sealed. Place it seam-side down on your cutting board.
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11
Repeat the process for the remaining three tortillas.
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12
Using a sharp serrated knife, slice each burrito in half on a bias (diagonal) to showcase the colorful interior layers.
💡 Chef's Tips
To prevent sogginess, ensure your black beans and corn are dried very well after rinsing. If meal prepping, keep the avocado crema in a separate small container and dip the wrap into it rather than spreading it inside. For a protein boost, add chilled grilled chicken strips or smoked tofu matchsticks. Use a 'burrito-sized' tortilla; smaller tortillas will overfill and tear easily. If your tortillas are sticking, a light parchment paper wrap around the bottom half helps hold everything together for on-the-go eating.
🍽️ Serving Suggestions
Serve with a side of chilled watermelon wedges sprinkled with Tajín seasoning. Pair with a glass of crisp Hibiscus Iced Tea (Agua de Jamaica) or a light Mexican lager. Offer extra salsa verde or a spicy habanero hot sauce on the side for those who want more heat. A side of lime-dusted tortilla chips provides a great textural contrast to the soft wrap.